Willard g



`(No Model.)

W. G. DAY 8v R. M. GLACKEN.

.PROCESS 0F TREATING OILS AND BATS;

'Patented May `17, 1898 l.

. To all whom t may concern,.-

. UNITED STATES' rPATENT OFFICE.

WILLARD e. DAY AND RAYMOND M. GLAOKEN, or BALTIMORE; MARYLAND, AssIeNOns OF ONELTHIRDTO THOMAS,l A, BRYAN, OF SAME PLACE;

PRocEssAOF TaEAT'lNe Olis A'ND'FAi-s.

`SPIE(lII:`I(2A'II.I01\l forming part of Letterel Patent No. 604,307, dated May 17, 1898.

` Application led Februar-yi). 41867i Serial No."8 22,65. (No specimens.)

Be it known thatwe, XVILLLARD Gr.` DAY and RAYMOND M. GnAoK-EN, of,the city of-Baltimore, State of Maryland, have invented certa-in Improvements in Processes of Treating Oils and Fats, of which. 'the following is a specification.

The object of this invention is, first; to extract and purify oils and fats, and, secondly, t give-t0 the purified Oils and fats certain flavors and odorswhereby they may be'used as articles of food, in the manufacture of perfumery, and for various other purposes, as will hereinafter fully appear.

As a result of a large number of experiments we have found that lard, tallow, cotton-seed oil, olive-oil, and other Oils and fats v are altered in character by prolonged exposure to the radiant energy of either an arc or an Vincandescent or vacuum-tube light produced by an electricv current, and this effect we utilize in the molecular separation of the pure oils or fats fromcombinations with their nitrogenous sheaths or envelope, as well as from 'other-impurities existing in their sur- By the same operation we ineigive them a characteristic granular structure. By the same process we at the same time incidentally bleach the palmitin, stearin, and wax substances which are associated with the oils prior to their separation.

It is well known that both animal and vegetable oils are associated with characteristic nitrogenons compounds existing in thesheaths and envelops surrounding and containing the oil and fat globules.

y pounds not only give rise to the odors characteristic of lard, beef, or mutton-tallow, te., bntif overheated in the process of rendering their unpleasant characteristics are intensiiied and imparted to the entire mass of Oily substances, forfwhich they have great affinity. The nitrogenous L substances also interfered with the keeping qualities of oils and fats, because being unstaple compounds they not `only readily suffer decomposition themselves, but also assist ferments in bringing the adjacent oily particles -into de cay. Under our process of'- extraotion, however, the

These nitrogenous coniy separation of the oily substances from their nitrogenous containants is complete and is accomplished without-the destruction of nitrogenous tissue, which occurs as .the effect of high temperature, of mechanical violence, or putrefactive deay. The oily substances which we secure are thus pure and do not give the odors characteristic of their nitrog-v enous compounds-as in lard, beef, or mutpounds being deprived of oil haveno `opportunity to decompose it, and 'thus the other substances, palmitin and stearin or wax, are not `so easilydecomposed or made rancid.

-While these substances are being separated from their oil by the action of the 'radiant energy from the electric lamp, they are also bleached by its heat, light, and actinic power,

as may be accomplished in a smaller and'les's efficient degree by the relatively smaller r. diant energy of ordinary sunlight. -The use of heat, light, actinie power, and pressure combined gives the products pressed out additional immunity from the dangers caused by any inherent bacteria or other micro-organisms.

When it is desired to .render or extract the `animal oils--as from beef, 1ard, or mutton fats-the fats, aft'er the usual washing for thepurpose of cleansing fromadherent inipurities, may be reduced to a bashed. or subd-i- 'vided condition by any convenient-means andjthen placed in a vat having an electric' lamp in such relation thereto that the actinic power of the light will affect its contents.

Inl carrying out our invention we do notlimit ourselves to any special form of appa,- ratus,'but that shown in the accompanying drawings, 'which is made a part of this specii'cation, will accomplish the purpose.-

:Figure 1 is a longitudinal section of a-vat for containing the emulsions of oil, fat,vand

lloo

.by the first product candle-power are used,

. power of the light will help to separate the 'l ton tallow, but are twelve inches in depth. Over the vais are The "oil will rise tothe top,

allowed to sour, such and in keepinggualities articles sold in commerce, by

ter and'albumenwill rennin below. When water. Fig. 2 is a cross-section of Fig. 1. Fig. 3 is a top view .of Fig. 1 with a portion of the top or'cover removed.

Referring now to the drawings, A is a vat for the oil, fat, and water. Itisprovided with a hinged top B,v on the under side of which isa mirror C to reflect down light from a series of lamps D, which are placed beneath it. l

About midway between the top and bottom of the vat is placed a stop-cock E to discharge the'oil, and at th'e bottom is a second stop-f cockF to draw off the water when desired.

G is a sliding board si uated within and at one side of the vat, and Hare screws whereboard may be forced inward to give a gentle pressure t'o the fluid` mass or emulsionf to assist in pressing out the oil from the ni- 'in a manner trogenoussheaths. The board may be operated by hand or power. After removing the of oil' the nitrogenous sheaths may be further pressed by any ordinary. method 'in use to produce a second product of inferior value. 1

The' heat from the lamp over-fthe emulsion must never besuiicient to burn, Scorch, or otherwise unfavorably affect the nitrogenous sheaths containing the oil-globules. On this account it ispreferred to employ low-candlepowerlamps-say sixteen-candle powerand the emulsion to be treated. If lamps of ahigher their distance from the emulsion should be increased. When the. electric'. current is turned on, the heat from the lam-p will warm the oily particles sufficiently to render them iiuid, but not to cook,'burn, or otherwise injure' -them or their surrounding nitrogenous tissues.' These tissues will allow the oily particles to ooz'e or move under a slight pressure. The actinic oily particles from their tissue and to assist' in granulating them. As the oil begins to. harden it may be-drawn from the cooling-vat into casks .andtaken away. As the pure animal oils procured in this manner are without the usual characteristics of lard, beef, or mqtsimilar tothe oil of butter, they may be readily-made in'to a very pure butter, which is superiorboth in flavor tolthe usual impure` a secondary operation, hereinafter described. f.

When it is desirable to secure-the oil of butter, the milk from which itis to be produced is placed in suitable v'ats of, say, from one to placed -powerful electric lights, which will' rapidly effect the separation'of the-emulsion into its globules of o' casein, and water. the, globules `of casein will' lie beneath the oil, while the watreated in this way, the ilk does not` ferm vthe usual clabbcr, as itfdoes when niilk is .ceed to describe how such part of our invention we enough afterthorough 'sion will oe-found to have the davor and odor offresh or what is'commonly called spring the butter.

souring causing the oil,

c sein, albumen, e meshed together.A As the butter-oil is agitated by the electric-light vibration while being gathered,it is granular when c'old. 1 When it is desired to use the apparatus for the extraction and purification of vegetable oils direct from .the seed or'plant, the substances may be ground into the form of 'meal and saturated with water. They may then be allowed to stand for a time or until ready to beplaced under' the action ofthe 'light and-actinic power similar to that required for animaloils.` v

We have described vour-process'of obtaining pure oils 'from fats-that is to say, yoils and fats which lare freed from the nitroge-v nous sheaths or envelope which contain or cover the fat-globules; :We shall now prooils 'and fats are flavored or have certaino'dors given to them .e to produce varticles lof diet, pomades, and various other substances. In carrying out this mix4 with oils or fats water to which has been addedthe substances having the flavor or odor desired and form an emulsion from which at the p-roper time the oily matter is separated.'

Forms of'butter are made by combinations yof animal and vegetable oils with emulsions of grass,.hay,` growing corn, corn-fodder, and

other articles on' which cows and 'other herbivorous animals are commonly fed. When grass is to be used, it maybe removed at any stage of its growth and thrown into a fermenting-vat partly-filled with water, or lthe entire plant maybe separated from the ground, and washing to remove the soil 'it is to be placed in fthe fermenting.vat. from three to six days -it will become'ready to mix with the anfimal or vegetable oil. After standing from two to s i'x days longer the emulor grass butter.I After. thorough mixing the emulsion is strained andplaced in' a suitable vat and subjected to the influence of the electric lamps. The electric lightswill warm the emulsion, causing the oils to combine with the odriferous andnutritious particles from -the grassy compound, and when thi'slprocess is complete the oil is separated 'by expression or iiltratiomnwhen a highly-palatable article ofarti'icial butteris produced. vIt should be observed that if the grass containsthe ordinary wild garlic or other yvarieties of the lily family, the characteristic odor will appear in When hay or -dry corn-leaves are employed instead of grass, ess will require longertime. the process will follow closely that employed withgrass. By em loyinga roperlyprepared emulsionof a frui' or vege able-as the apple, peach, or grape, or some odoriferous flower--the odor culiar to it maybe' given in the manner described..

and water to be more o'r less i in the' vat, when they aretreated` IOO m5 In.

IIO

1'2'5 the ripening p roc- In other respects' to the oil or fat As none but pure oils are obtained or emi ployed by our method of treatment and th'e -nitrogenous ferments are either excluded or killed, it is evident that the compounds will be stable and will therefore possess keeping qualities to-a remarkable and unusual degree in all climates at ordinary temperatures.

We are aware that fats have been separated by means of an electric current being passed through a macerated emulsion or through water placed under the emulsion; but we do not employ the current for any kind of elec'- trolysis, but merely to obtain the radiant enkill their microbes.

ergy in the fo'rm. of heat, light, and aetinie powerwhich suffices to melt, bleach, purify, and granulat'e-the oils, fats, or waxes and to It is well known thatsunlight is, employed in bleaching processes; but we do' not avail ourselves of .this agent in our invention. It is known also that sunlight will destroy some kinds of bacteria if exposure to the suns direct rays can be given for a sufcient length of time; but .under the power-l ful electric light which we employ and which We can use at all hoursof day and night all kinds of microbesare quickly destroyed.

i Having described our invention, what We claim is l A l. The process of extracting and purifying oils-and fats, which consists in subjecting them tothe actinie power .of an electric light to break down the nitrogenous sheatlis or envelops of the fat-globules, and then sepa.-r rating the broken-'down sheaths or envclops -by expression or filtration,substantially as specified.

2. The process of imparting flavors and odors to purified oilsand fats, which consists in making an aqueous solution of the flavor or odor giving material, then adding to -the solution the purified oil or fat to makean emulsion, then subjecting the emulsion to the aetinie'povver of an electric light, and then separating the oil or fat b y deeantation, expression or filtration, substantially' as specified.

QWM. T. HOWARD, GEO. E. TAYLOR. 

